Begin by peeling and dicing the Yukon Gold potatoes into approximately 1-inch cubes. Place the diced potatoes in a mixing bowl, then add the minced garlic, a pinch of salt, and a teaspoon of oil if desired. Toss to combine and set aside.
2 pounds Yukon Gold potatoes, 3 cloves garlic
Pour 1 cup of water into the Instant Pot insert. Place the steamed basket or trivet inside, then evenly spread the seasoned potatoes on top. Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes, then perform a quick release once the cooking time ends.
2 pounds Yukon Gold potatoes, 3 cloves garlic
Open the lid carefully, revealing tender, steam-hot potatoes. Use a slotted spoon or tongs to transfer the cooked potatoes into a large mixing bowl, leaving behind any excess liquid. Let the potatoes cool slightly for 2-3 minutes.
2 pounds Yukon Gold potatoes
Add the mayonnaise, chopped fresh dill, and additional salt and pepper to the warm potatoes. Gently fold and mash the potatoes with a spatula until well combined but still slightly chunky, ensuring the dressing coats all pieces evenly. Observe the creamy mixture coming together with flecks of green from the dill.
2 tablespoons mayonnaise, 2 tablespoons fresh dill, to taste salt and pepper
Taste and adjust seasoning if necessary. Transfer the potato salad to a serving dish, garnish with extra dill or paprika if desired, and serve immediately or refrigerate for later.
